At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
5 problems found · Routine county inspection · Dec 11, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Paris Baguette got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Paris Baguette?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hood filters need cleaning K38How to fixFix it
- Food on the floor or under drips K30How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Paris Baguette's team
Is this your place?
Welcome, Paris Baguette. We'll walk through this together, one item at a time. To log the fixes, claim Paris Baguette first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Paris BaguetteWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food-contact surfaces not cleaned or sanitized rightThe county found: “FOUND THE AMMONIUM SANITIZER SOLUTION AT THE 3 COMPARTMENT SINK AT 400PPM. [CA] PROVIDE AT 200PPM.COS”
First step: Clean first, then sanitize
Then the next one: Hood filters need cleaning
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 4-603.16, Food Code 3-305.11, Food Code 3-304.14, Food Code 3-501.19.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (42 → 11). That takes a team.
Every visit
LatestDec 11, 2025Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Dec 11, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE AMMONIUM SANITIZER SOLUTION AT THE 3 COMPARTMENT SINK AT 400PPM. [CA] PROVIDE AT 200PPM.COS
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Paris Baguette? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND DUST ON THE FAN COVERS IN THE EMPLOYEE'S RESTROOM. [CA] CLEAN THIS AREA MORE OFTEN.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Paris Baguette? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A FEW BOXES STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Paris Baguette? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A PURSE STORED IN A CABINET NEXT TO FOOD RELATED ITEMS. FOUND A CELL PHONE ON THE FOOD PREPARATION COUNTER. FOUND A JACKET HANGING FROM THE SHELF CONTAINING FOOD RELATED ITEMS IN THE BACK. FOUND A DUSTPAN AND A BROOM HANGING FROM THE SHELF CONTAINING FOOD RELATED ITEMS IN THE BACK.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Paris Baguette? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION COUNTER. [CA] KEEP WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Paris Baguette? Fix it
EarlierJun 30, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJun 25, 2025Routine inspection58 out of 100 (Yellow placard)
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the front refrigerated case that lacks overhead protection: King cream donuts measured 53F. Per the PIC, the donuts were made a few hours ago. [CA] Potentially hazardous foods shall be held at or below 41F. [COS] King cream donuts were relocated to the upright, refrigerated display. In the prep refrigerator (under) across from the cook-line area: Hotdogs, chicken, custard, ganache, american/swiss cheese, ham, and mozzarella measured in the range of 44F-47F. Per the PIC, she is unsure how long these foods have been above 41F (>4 hours). [CA] Potentially hazardous foods shall be held at or below 41F. [COS] All PHF in the unit was VC&D. See VC&D report. _________ Minor violation: In the prep refrigerator to the far right of the kitchen: Eggs and ham measured in the range 45F-46F. [CA] Potentially hazardous foods shall be held at or below 41F. Note: Probe thermometer was left in the unit for 30 minutes, after which the ambient air temperature measured 41F. PHF measured in the range of 43F-45F. Continue to monitor to ensure that all PHF's reach 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
In the front, self-service area: Various potentially hazardous pastries/baked goods, including BBQ Chicken Pizzeta, cream cheese pastry, strawberry supreme croissant, etc. (see VC&D report), were not marked/labeled for discard after 4 hours. Employees on duty were not aware of whether or not the items were on time control only. All PHF in the front, self-service area measured in the range of 65F-67F. Per the PIC, items were baked between 8AM and 12PM this morning (>4 hours ago). [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control and discarded if not consumed or served within 4 hours. [COS] PHF's in ambient temperature for > 4 hours (cream, meat, custard, etc.) were VC&D. See VC&D report. ____________ Minor violation: Written procedures for TPHC were not available. [CA] When utilizing TPHC, written procedures shall be readily available for review. TPHC form was given to an employee. Instructions on how to fill it out were provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
In the upright refrigerated display: Brioche, fruit bites, and lemon croissants are available for consumer service but do not have a front panel, sneeze guard, or other method to preclude customer contamination. In the front, horizontal refrigerated unit: King cream donuts are available for consumer self service, but does not have overhead protection. [CA] Food available for consumer self-service shall have a method of precluding contamination, which may include sneeze guards, glass casing, or individual wrapping, etc.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Tile coving on the outside wall of the walk-in is chipped. [CA] Replace broken tiles.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door has been propped open. [CA] Keep back door enclosed to prevent the intrusion of vermin into the facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Near the 3 compartment sink: Observed a rubber spatula with several pieces chipped off. [CA] Utensils shall be maintained in good repair. Discard and replace spatula.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the bathroom: Sinks are capable of outputting water at a maximum of 80F. [CA] Handwashing sinks shall be able to output warm water in the range of 100F to 108F.
Show 7 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the back storage area on top of shelving units: Observed bags of fruity pebbles twisted shut/unsealed. [CA] Food shall be stored in a manner to preclude possible contamination. In the walk-in freezer: Food is being stored on the floor. [CA] Food shall be stored a minimum of 6 inches off the floor.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
In the right side prep area: Butane torch is stored on top of prep refrigerator. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility uses bleach as sanitizer, but lacks chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K24 Person in charge present and performing duties
All employees present were not aware that various PHF's utilized TPHC. [CA] Food employees shall be able to demonstrate food safety knowledge practices and principles applicable to their assigned duties.
The department's words
K06 Adequate handwash facilities supplied, accessible
Adjacent to the cake cold-holding display units: Observed small tray was stored inside the handwash sink. [CA] The handwash sink shall be unobstructed, and shall be used for no other purposes than handwashing. Directly behind the registers: Observed clean coffee filters stored underneath wall-mounted paper towel dispenser. [CA] Relocate clean coffee filters to a location where they are not subject to contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple wiping cloths stored on the counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe thermometer for testing the temperature of food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Paris Baguette, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
Call Paris Baguette
Ask for the manager. Paris Baguette can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Paris Baguette?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 89 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.